 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This hearty chicken chili soup is packed full of tender pieces of chicken, corn, kidney beans and tomato and only needs 20 minutes of simmering time. Ingredients:
vegetable cooking spray |
1 cup chopped onion |
1/2 cup chopped green pepper |
1 pound skinned, boned chicken breasts, cut into bite-size pieces |
3 cups canned no-salt-added chicken broth, undiluted |
1 tablespoon brown sugar |
2 tablespoons red wine vinegar |
2 tablespoons low-sodium worcestershire sauce |
1 teaspoon garlic powder |
1 teaspoon chili powder |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/2 teaspoon pepper |
1/4 teaspoon dry mustard |
1 (15 1/4-ounce) can no-salt-added whole-kernel corn, drained |
1 (15-ounce) can no-salt-added red kidney beans, drained |
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped |
1 (8-ounce) can no-salt-added tomato sauce |
Directions:
1. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add onion and green pepper; saute until tender. Add chicken and remaining ingredients, and stir. Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring often.
|
|